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Double Chocolate Panna Cotta

Desserts A- A+

Preparation Time: MEDIUM
Serves: 10


  • 50ml Gallo First Crop 2018-2019
  • 1L Cream
  • 200g Sugar
  • 6 Gelatine sheets
  • 100g Dark chocolate
  • 100g White chocolate

Begin by soaking the gelatine sheets in cold water until they become soft. Heat up the cream until it boils and add sugar. Add the gelatine sheets and stir until they disappear. Split the mixture into two bowls and add one of the two chocolates and half of the olive oil to each bowl. Mix it well and place the dark chocolate mixture in flutes or any other glass of your choice. Place it in the fridge until it becomes solid. Then, add the white chocolate mixture and place it in the fridge until it becomes solid. Use a zest of both chocolates to decorate it before serving.

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